How to Bail Potatoes.

Manawatu Standard, Volume X, Issue 8, 8 June 1885, Page 2

How to Bail Potatoes.

;■-.' j ;.?,', ;.-{■.' '~,.V..;*.,v. ... ; , ■:.;;.;■/;■,;,;.(■;: cooking oi- should /thejr^be boiled ill their ..jack ets ?,, I say , most deeidedLf,^ m !j>ioWets ) '";"wriie^' j ' ; Miv ; Mattieu ' -William*, " and wifl's^a'te'my veasou. p^r..cen^ Jf the, saline, \; o£.the * potato.; ;-is';. potash^ : a,nd | the /potash x?* , a,ii; ? ip« p.ovtitTiti . . <coii- f^ ..sLituento'ffclieiJioo^^ -m TSTorw^v,- where Kcurvy. once^jpreji '■ vailed "very seriously, itf/huV beea banished since the introduction of the potato, iind according" to Lang and 6tlie|rgood authorites it is owing to . the use of this vegotable Ky a; people who; formerly wore insufficiently sunplied with saline vegetable food; Po. taßhjsaits are freely'SplubJe iv water, arid -I find that the waxer, m which potatoes have -been boiled contains pf-r ,-, tasliy as may be proved by bbilirig ifc '-$ dow n to concßntrate, then filtering,.^ and : adding tire - usual po£ash'Hesti| ; platinum chloride. '•■ It r is ;evident - that; the) skin of >the -potato riiuktr' TPsist this passage' of the potash- into' V . the water thnn£jh J it may " not "fujly'" 7 • pn'v-eut ;jt. \ The-bui'Mtirig of th 6* skin! T : occurs at the-' latter stage of ' tHa ' :: cookery; Tlie greatest practical-;au-thbrir,es on ; the '■> potato — Irishrnehi-^ -: '' appear) to be unanimous ; 'I do not ' l-ememl-er to have seen a i: |)otato mi (Ireland; -'• l tah: l kti H '" once detect by;thedifiereh(Bex)f flavor 1 ' whether ; ; a ; potato has- Jje^ri lioiled 1 " r with or without its jsicket, and this* difference' is evidently^ Ralirrti;»»i;vi'::ins ■»••